Heat a large skillet to medium high heat, add ground beef, and cook until no longer pink. Drain the grease and add the taco seasoning, and the water it calls for on the back of the packet. Simmer for 5-6 minutes.

Heat a large skillet on medium low, with 1 teaspoon olive oil

Place a large tortilla on a flat surface and spread 2 tablespoons of the queso cheese sauce in the center.

Layer the remaining ingredients 1/4 cup taco meat, tostada shell, 2 tablespoons sour cream, 3 tablespoons shredded lettuce, 2 tablespoons tomatoes, 2 tablespoons shredded cheese

Place the smaller flour tortilla on top

Grab the large tortilla and fold over until it meats the center, rotate and repeat until it all wrapped up into a disc.

Lay the crunch wrap folded side down until just golden brown. Flip it and toast the other side until golden brown.

Serve with a side of guacamole and salsa